GREEK CUSTARD CREAM - (THICK PASTRY CREAM)
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Provided by [email protected]
Categories Dessert
Number Of Ingredients 5
Steps:
- In a cooking pot combine milk, sugar, and vanilla extract. Warm up the mixture over medium heat.
- In a small bowl whisk together the eggs with the cornstarch.
- Once the milk gets steamy hot (right before it starts boiling) remove from heat, and using a ladle start pouring it SLOWLY into the egg mixture while whisking the eggs constantly.
- Once you have transferred half of the milk into the eggs, pour the mixture back in the pot.
- Whisk constantly over medium heat until the cream starts to thicken.
- OPTIONAL: At this point, you may add the butter or any other flavoring you like.
- Remove from heat and serve in small bowls. Or let it reach room temperature before refrigerating and using it as a dessert filling.
Nutrition Facts : Calories 516 kcal, Carbohydrate 89 g, Protein 13 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 189 mg, Sodium 172 mg, Fiber 1 g, Sugar 75 g, ServingSize 1 serving
NO-FUSS PASTRY CREAM
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
THICK PASTRY CREAM
Provided by Arthur Schwartz
Categories Sauce Milk/Cream Egg Dessert Quick & Easy Vanilla Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- 1. Set a clean, dry, nonreactive bowl and a sturdy rubber spatula near the stove. Put a large, fine strainer over a large bowlm ready to pour hot pastry cream through it.
- 2. In another bowl, mix the flour with 1 cup of the sugar. Whisk in the eggs until smooth. The mixture will be very thick.
- 3. In a 2 1/2- to 3-quart, heavy-bottomed saucepan, mix the milk, the remaining cup of sugar, and the salt. Scald over medium heat, stirring frequently so it doesn't scorch or form a skin. When the milk has a ring of small bubbles around the edge of the pan, remove it from the heat and, with a whisk, stir 1 cup of the milk, a little at a time, into the flour and egg mixture. Whisk in another cup of hot milk, then pour the now-tempered flour and egg mixture into the saucepan with the remaining milk, whisking constantly. Still whisking constantly, but slowly, over medium to medium-low heat, cook the mixture until it thickens, Pull it off the heat at the first sign of a boil - as soon as the first bubble breaks on the surface. This will take about 5 minutes.
- 4. Immediately pour the hot pastry cream through the strainer and into the bowl, using the spatula to remove it all from the pan and to push it through the sieve. Stir in the vanilla.
- 5. Cover the very surface of the cream with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least several hours, or until chilled. Pastry cream can be kept refrigerated for several days, sometimes up to a week, depending on the efficiency of the refrigeration.
PASTRY CREAM
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g
THICK VANILLA PASTRY CREAM FOR BRIOCHE BRETZELS
Steps:
- Place the half-and-half, 1/2 cup of the sugar, and the salt in a large saucepan over medium heat. Scrape the vanilla bean seeds into the milk and then drop in the pod. Bring to a boil, remove from the heat, and let the vanilla infuse into the milk while you work with the eggs.
- In a medium bowl, whisk the eggs with the remaining 1/2 cup of sugar. Whisking some of the sugar into the eggs helps prevent lumps later when you whisk in the hot cream. Whisk in the cornstarch until smoothly incorporated.
- Remove the vanilla bean, rinse, dry, and reserve for another use. While whisking vigorously, pour the hot milk into the eggs a little at a time. Then pour the mixture back into the saucepan and place over medium heat. Bring to a boil, whisking all the while and making sure to scrape the bottom and sides of the pan. Boil until the pastry cream thickens, about 1 minute. Remove the pan from the heat. If the cream looks lumpy, pass it through a sieve into a bowl. Otherwise, whisk in the butter and vanilla extract, if using, and then transfer the pastry cream to a bowl to cool for about 5 minutes. Lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature.
PASTRY CREAM FOR PIES
A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- In a small saucepan, Heat milk to boiling point and remove from the heat.
- In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
- Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.
Nutrition Facts : Calories 115 calories, Carbohydrate 17.3 g, Cholesterol 83.1 mg, Fat 3.7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 25.9 mg, Sugar 14.2 g
More about "thick pastry cream food"
HOW TO MAKE PASTRY CREAM (A SIMPLE, EASY TO MAKE …
From confessionsofabakingqueen.com
5/5 (8)Category DessertCuisine FrenchTotal Time 3 hrs 15 mins
- In a medium saucepan over low-medium heat add the whole milk. Let cook for a couple of minutes to warm it up - do not boil the milk.
- While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
- Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
- Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
HOW TO MAKE PASTRY CREAM - BAKER BETTIE
From bakerbettie.com
PASTRY CREAM - AN ESSENTIAL RECIPE - BAKING SENSE®
From baking-sense.com
CHOCOLATE THICK PASTRY CREAM | CRAFTYBAKING | FORMERLY …
From craftybaking.com
HOW TO MAKE CRèME PâTISSIèRE (PASTRY CREAM) - A …
From abakingjourney.com
PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
From thestayathomechef.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT …
From theflavorbender.com
HOW TO MAKE PASTRY CREAM - BROWN EYED BAKER
From browneyedbaker.com
VANILLA PASTRY CREAM RECIPE (CRèME PATISSERIE) - THE …
From thespruceeats.com
PASTRY CREAM (CRèME PâTISSIèRE) - MON PETIT FOUR®
From monpetitfour.com
10 VARIETIES OF PASTRY CREAM - FINE DINING LOVERS
BUILDING BLOCKS: HOMEMADE PASTRY CREAM - THE TOUGH …
From thetoughcookie.com
HOMEMADE PASTRY CREAM RECIPE | SUGAR GEEK SHOW
From sugargeekshow.com
PASTRY CREAM - PREPPY KITCHEN
From preppykitchen.com
ITALIAN PASTRY CREAM RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LOW CARB VANILLA PASTRY CREAM | LOW CARB MAVEN
From lowcarbmaven.com
HOW CAN I MAKE MY PASTRY CREAM THICKER? : ASKCULINARY
From reddit.com
THICK CUSTARD CREAM FOR CAKES RECIPE - UNCUT RECIPES
From uncutrecipes.com
THICK PASTRY CREAM | RECIPES VIDEOS
From yummy.video
HOW TO MAKE PASTRY CREAM - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
PASTRY CREAM RECIPE AND TUTORIAL - WINDY CITY BAKER
From windycitybaker.com
HOW TO MAKE PASTRY CREAM | KING ARTHUR BAKING
From kingarthurbaking.com
FRENCH PASTRY CREAM (CRèME PâTISSIèRE) – BAKING LIKE A CHEF
From bakinglikeachef.com
PASTRY CREME (CRèME PâTISSIèRE) — THE LITTLE FRENCH BAKERY
From littlefrenchbakery.com
HOW TO MAKE PASTRY CREAM (CRèME PâTISSIèRE RECIPE) - SERIOUS EATS
From seriouseats.com
40 HEAVY CREAM RECIPES - WHAT TO MAKE WITH HEAVY CREAM - KITCHN
From thekitchn.com
WHAT IS PASTRY CREAM AND HOW TO MAKE IT - CRAFTYBAKING
From craftybaking.com
BEST PASTRY CREAM RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VANILLA PASTRY CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASTRY CREAM RECIPE & VIDEO - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
HOW TO MAKE PASTRY CREAM (CREME PATISSIERE) - SUGAR SALT MAGIC
From sugarsaltmagic.com
WHY IS MY PASTRY CREAM HARDENED? | OUR EVERYDAY LIFE
From oureverydaylife.com
PASTRY CREAM - THE FRIDAY BAKING PROJECT
From thefridaybakingproject.com
CRèME PâTISSIèRE (PASTRY CREAM FILLING) - SPATULA DESSERTS
From spatuladesserts.com
PASTRY CREAMS ( TYPES, USES AND CARE) - HMHUB
From hmhub.in
GREEK CUSTARD CREAM (THICK PASTRY CREAM) - REAL GREEK RECIPES
From pinterest.ca
PASTRY CREAM (CRèME PâTISSIèRE) | KING ARTHUR BAKING
From kingarthurbaking.com
3 SIMPLE WAYS TO THICKEN HEAVY CREAM - BAKING KNEADS, LLC
From bakingkneads.com
CREME PATISSIERE (PASTRY CREAM) | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
HOW TO THICKEN CREAM FILLING | OUR EVERYDAY LIFE
From oureverydaylife.com
HOW TO MAKE VANILLA PASTRY CREAM (CRèME PâTISSIèRE)
From theloopywhisk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love